Recipes

Delicious. Yet another reason to get a back of Ruby Chocolate (but really, who needs an excuse?) 

Toasted Oat Oatmeal with Ruby Chocolate

Steel cut oats take longer to cook than rolled oats or quick oats, you can change them out if that is what you have on hand but you will need to reduce the cooking time & the quantity of water used. Regardless of which type of oats you use, taking the time to dry toast them in the oven is totally worthwhile, the nutty flavour you get really adds to this dish!

Ingredients:

• 1 cup steel-cut oats
• 3 cups water
• 2 tablespoons brown sugar
• 1 tablespoon butter
• ½ teaspoon salt*
• ¼ cup dried apricots, chopped
• 2 tablespoons dried cherries
• 2 x 3” cinnamon sticks*
• 2 tbsp. Ruby Chocolate chips*
• Maple syrup (optional)*
• *Available from Well Seasoned

Instructions:

1. Spread oats in a shallow baking pan. Bake, uncovered, in a 350-degree F oven for 10 minutes or until oats are lightly browned, stirring twice. Cool in the pan on a wire rack.
2. Meanwhile, in a large saucepan, bring water, sugar, butter and salt just to boiling. Stir in oats, apricots, cherries and cinnamon. Reduce heat; cover and simmer for 20 to 25 minutes or until oats are just tender and liquid is nearly absorbed, stirring occasionally. Remove and discard cinnamon sticks. Serve oatmeal warm topped with chocolate. Drizzle with maple syrup.
3. Serves 4

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Homemade Irish Cream

Looking for a Vegan, Keto or Lactose-Free version of this delicious, seasonal treat? Check out our Vegan Homemade Irish Cream recipe. Brew yourself a cup of coffee (may we suggest a cup of French Blend by 49th Parallel Roasters?) and enjoy!

Ingredients:

• 1 cup Heavy Cream or Half & Half
• 14 oz. sweetened Condensed Milk
• 1 ½ cup your favourite Irish Whiskey (or to taste)
• 3 tablespoons Chocolate Syrup
• 1 teaspoon Vanilla Extract*
• 1 tbsp. Espresso Powder*
• *Available from Well Seasoned

Instructions:

1. Place all the ingredients in the canister of a blender and blend until smooth, for about 30 seconds.
2. Transfer the Irish cream to a glass bottle or jar and store in the refrigerator for up to 2 months. Shake well before use.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Walters Fish Stew

Mix yourself Caesar, and while you've got the fixing out, get this stew ready for dinner! :) Get your local, fresh fish from our favourite seafood vendor, 1 Fish 2 Fish.

Ingredients:

• 2 tbsp. Well Seasoned Olive Oil*
• 1 medium Onion, chopped
• 3 large Garlic cloves, minced
• 2/3 cup fresh Parsley, chopped
• 1 14-ounce can of fire roasted Tomatoes with their juices
• 2 teaspoons Tomato Paste*
• 3 cups of Walters Caesar Mix (mild or regular)*
• 2 cups Major chicken broth*
• ½ cup dry White Wine
• 1 ½ lb Halibut, Cod, Snapper or Sea Bass, cut into 2-inch pieces
• 1/8 teaspoon your favourite Hot Sauce (or more to taste)*
• 1 tsp. Walter’s Rim Seasoning*

• *Available from Well Seasoned

Instructions:

1. Heat olive oil in a large heavy bottomed pot over medium-high heat. Add onion and sauté until starting to soften, add the garlic and cook for a couple more minutes until fragrant.
2. Add parsley and rim seasoning mix, stir 2 minutes. Add canned tomato and tomato paste, and gently cook for 10 minutes or so.
3. Add the Walters, chicken broth, wine, and the fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 5 minutes.
4. Ladle into bowls and serve with crusty bread for dipping.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Salted Caramel

Sure, this recipe keeps for 1 month in the fridge, but during the holidays, we know it won't last more than a day with family around. Make a double batch for good measure!

Ingredients:

• 1 cup Granulated Sugar
• 6 Tablespoons Salted Butter, room temperature cut up into 6 pieces
• ½ cup Whipping Cream*
• 1 teaspoon Saltwest Salt*
• *Available from Well Seasoned

Instructions:

1. Heat sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
2. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. Very slowly drizzle in ½ cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
3. Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Pompous Ass Shrimp & Rice

Use the Pompous Ass Smoky Habanero (mild) hot sauce for flavour and then add additional hot sauce to each plate to taste so you don't set your guests on fire!

Ingredients:

• 1 large Onion, finely chopped
• 1 large red Bell Pepper, chopped
• 1 tablespoon Well Seasoned Olive Oil*
• 3 Garlic cloves, minced
• 1 x 8 oz. can of Tomato Sauce
• ½ cup Major Chicken Broth*
• ½ cup freshly chopped Parsley
• 2 tablespoons Pompous Ass Smoky Habanero hot sauce*
• ¼ teaspoon Onion Salt*
• ¼ teaspoon Pepper*
• 2 pounds uncooked large Shrimp, peeled and deveined
• 5 cups freshly steamed Rice*
• *Available from Well Seasoned

Instructions:

1. In a large skillet, sauté the onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, hot sauce, onion salt and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Zhuzhed Up Potted Salmon

Skip the shrimp ring. Make a delicious spread that celebrates Canadian seafood.

Ingredients:

• 1 tin Sea Change Smoked Salmon Pâté*
• ½ cup candied salmon, flaked
• ½ tsp fresh dill, finely chopped
• ½ tsp lemon zest
• Melba Toast or your favourite crackers*
• *Available from Well Seasoned

Instructions:

1. Mix the salmon pate, chopped dill and lemon zest together. Fold in the candied salmon & transfer to a ramekin.
2. Garnish with a sprig of dill & serve with melba toast or crackers.